Perfect Pan Seared Steak Filet Mignon: The Ultimate Guide

Filet mignon comes from the small end of the beef tenderloin, a muscle that does very little work. This lack of movement means the meat has virtually no connective tissue, resulting in its signature tenderness. 

Because it’s leaner than other cuts like ribeye or strip steak, filet mignon relies on its delicate texture rather than heavy marbling for appeal.

1. Texture: Extremely tender, melts in your mouth.
2. Flavor: Mild, buttery, subtle beef flavor.
3. Size: Typically 6–8 ounces per steak, cut about 1½–2 inches thick.
4. Price: Premium — one of the most expensive cuts per pound.

Why Pan Searing Is Ideal for Filet Mignon

While filet mignon can be grilled or broiled, pan searing offers unique benefits:

1. Better Crust Formation – A hot skillet allows for an even, deep-brown crust thanks to the Maillard reaction.
2. Control Over Doneness – You can easily monitor internal temperature and adjust cooking time.
3. Stovetop-to-Oven Method – Sear for flavor, finish in the oven for precise cooking.
4. Basting Option – Butter, garlic, and herbs can be spooned over the steak while cooking for extra richness.

Choosing the Best Filet Mignon

The quality of your steak determines the outcome. Here’s what to look for:

1. Grade: Opt for USDA Prime for more marbling, or USDA Choice for a balance of quality and cost.
2. Color: Bright, cherry-red meat with creamy white fat.
3. Thickness: At least 1½ inches thick for proper searing without overcooking.
4. Source: Grass-fed offers a slightly leaner, more mineral flavor; grain-fed tends to be richer and more buttery.

Essential Ingredients

For 2 servings:

• 2 filet mignon steaks (6–8 oz each, 1½–2 inches thick)
• Salt – 1 tsp per steak
• Freshly ground black pepper – ½ tsp per steak
• 1–2 tbsp high-smoke-point oil (canola, avocado, or grapeseed)
• 3 tbsp unsalted butter
• 3 garlic cloves, lightly smashed
• 2–3 sprigs fresh thyme or rosemary

Equipment You’ll Need

Heavy cast-iron skillet or stainless steel pan (cast iron retains heat better)

• Tongs for flipping
• Instant-read thermometer for perfect doneness
• Oven for finishing the steak (optional but recommended)

Preparing

1. Bring to Room Temperature

   Take steaks out of the fridge at least 30–40 minutes before cooking. This ensures more even cooking.

2. Pat Dry

   Moisture prevents a good crust. Use paper towels to remove surface moisture from both sides.

3. Season Generously

   Season with salt and freshly ground black pepper right before searing—Filet mignon’s mild flavor benefits from bold seasoning.

Cooking Method: Pan Sear & Oven Finish

1. Preheat the Skillet

   Place a cast-iron skillet over medium-high heat until it’s smoking hot. Preheat your oven to 400°F (204°C) if finishing in the oven.

2. Add Oil

   Add 1–2 tbsp of a high-smoke-point oil and swirl to coat the bottom.

3. Sear the Steaks

   Place steaks in the skillet, laying them away from you to avoid splatter. Sear without moving for 2–3 minutes until a golden-brown crust forms. Flip and sear the other side for 2–3 minutes.

4. Add Butter & Aromatics

   Lower the heat to medium. Add butter, garlic, and thyme to the pan. Tilt the skillet and use a spoon to baste the steaks with the melted butter for 1–2 minutes.

5. Rest the Steaks

   Transfer steaks to a cutting board, tent loosely with foil, and rest for 5–7 minutes before serving. This allows juices to redistribute.

Chef’s Tips for Success

1. Avoid Overcrowding – Cook 1–2 steaks at a time to maintain pan temperature.
2. Don’t Pierce the Meat – Use tongs, not a fork, to avoid losing juices.
3. Baste at the End – Adding butter too early can cause burning; add it after searing both sides.
4. Thermometer Is Your Friend – Filet mignon can go from perfect to overdone quickly.
5. Pan Sauce Bonus – Use the fond (brown bits) in the skillet to make a quick sauce with shallots and stock.

Pan Sauces

1. Beef Broth Reduction

   Deglaze the pan with a splash of beef broth, scraping up the browned bits. Let it reduce by half, then whisk in a tablespoon of butter for richness. For extra depth, add a pinch of garlic powder or fresh thyme while simmering.

2. Creamy Peppercorn Sauce

   Crush peppercorns, sauté in butter, deglaze with beef broth, add cream, and simmer until thickened.

3. Garlic Herb Butter

   Mix softened butter with minced garlic, parsley, and chives. Place a dollop over the steak right before serving.

Variations on Pan-Seared Filet Mignon

1. Bacon-Wrapped Filet – Wrap each steak with a strip of bacon before searing for added smokiness.
2. Blue Cheese Crust – Top steaks with blue cheese and broil briefly after searing for a tangy finish.
3. Mushroom Demi-Glace – Sauté mushrooms in the skillet, then add beef broth demi-glace for a rich umami sauce.

Serving Suggestions

Filet mignon pairs well with sides that complement its tender, mild flavor without overpowering it.

Classic Pairings

• Garlic mashed potatoes
• Roasted asparagus or green beans
• Creamed spinach
• Yorkshire pudding
• Modern & Light Options
• Cauliflower purée
• Grilled broccolini
• Arugula salad with lemon vinaigrette
• Roasted sweet potatoes with smoked paprika

Wine-Free Drink Pairings

If you’re avoiding wine pairings, try:

1. Sparkling water with lemon
2. Hibiscus iced tea
3. Cold-brew black tea with citrus
4. Pomegranate spritzer

Nutritional Profile (Per 6 oz serving, without sauce)

• Calories: ~400
• Protein: 45gFat: 23g
• Carbs: 0g

About One Stop Halal

Welcome to Butcher Shop that is 1-clik away. We carry various meat cuts that are hard to find elsewhere. We deliver to your doorstep anywhere in the United States within 1-2 business days.